Clam Cakes
Enjoy a taste of a New England clam shack with these classic fritters. They're delightfully crispy on the outside, with a soft, doughy interior packed with briny clams. Perfect for a summer appetizer or snack.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and sugar to combine.
- c.In a separate medium bowl, stir together the undrained chopped clams (with their juice), the lightly beaten egg, and the milk.
- d.Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- e.Gently fold in the finely chopped onion. The batter should have the consistency of a thick pancake batter. Let it rest for 5 minutes.
- 2
Step 2
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep fryer to a depth of at least 2-3 inches.
- c.Heat the oil over medium-high heat until a deep-fry or candy thermometer registers between 365°F and 375°F (185°C - 190°C). Maintaining this temperature is key for crispy, non-greasy cakes.
- 3
Step 3
- a.Fry the Clam Cakes
- b.Using a tablespoon or a small cookie scoop, carefully drop rounded portions of the batter into the hot oil. Do not overcrowd the pot; fry in batches of 4-5 cakes at a time to maintain the oil temperature.
- c.Fry for about 3-4 minutes total, turning them over once halfway through cooking, until they are a deep golden brown and cooked through.
- d.The cakes will float to the surface and puff up as they cook.
- 4
Step 4
- a.Drain and Serve
- b.Use a slotted spoon or spider strainer to remove the cooked clam cakes from the oil.
- c.Transfer them to a wire rack set over a baking sheet to drain excess oil. This keeps them crispy all around.
- d.Serve immediately while hot. They are traditionally served with tartar sauce, cocktail sauce, or fresh lemon wedges for squeezing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. Overmixing develops gluten and can make the clam cakes tough instead of tender and fluffy.
- 2Maintaining the correct oil temperature is crucial. If the oil is too cool, the cakes will be greasy; if it's too hot, they will burn on the outside before cooking through.
- 3Use a small ice cream or cookie scoop for evenly sized and shaped clam cakes, which helps them cook uniformly.
- 4For the best texture, serve the clam cakes immediately after frying. They lose their signature crispness as they cool.
- 5If the batter seems too thin, add a tablespoon of flour. If it's too thick, add a splash of milk or clam juice.
- 6For extra flavor, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter.
Adapt it for your goals.
Spicy Clam Cakes
Add 1 finely minced jalapeño or 1/2 teaspoon of red pepper flakes to the batter for a spicy kick.
Herbed Clam CakesHerbed Clam Cakes
Fold in 2 tablespoons of fresh chopped parsley or chives into the finished batter for a fresh, herbaceous flavor.
Corn & Clam FrittersCorn & Clam Fritters
Add 1/2 cup of fresh or frozen corn kernels to the batter for a touch of sweetness and a different texture.
Gluten Free Clam CakesGluten-Free Clam Cakes
Substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Why this is on our healthy list.
Rich in Protein
Clams are an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Excellent Source of Iron
This recipe provides a significant amount of iron from the clams. Iron is a vital mineral for producing red blood cells and preventing iron-deficiency anemia, which can cause fatigue.
Packed with Vitamin B12
Clams are one of the best natural sources of Vitamin B12, a nutrient crucial for healthy nerve function and the formation of DNA and red blood cells.
Frequently asked questions
A serving of three clam cakes contains approximately 350-450 calories, primarily from the flour and the oil absorbed during frying. The exact number can vary based on the size of the cakes and specific ingredients.